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Manufacture method of salt baked quail

A technology of salt-baked quail and a production method, which is applied in food preparation, functions of food ingredients, multi-step food processing, etc., can solve problems such as inability to realize large-scale production, inconsistent maturity of finished products, hidden dangers of food safety, etc., and achieve special Flavor and nutrition, good taste, and the effect of meeting market demand

Inactive Publication Date: 2015-03-25
DALIAN LINGQIAN AGRI PROFESSIONAL COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional quail processing method is marinating, and the products obtained by this method often affect the taste due to the large amount of salt used and the inconsistent maturity of the finished product, so large-scale production cannot be realized. and reduce costs by adding food spices or preservatives, bringing hidden dangers in food safety

Method used

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  • Manufacture method of salt baked quail

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Select fresh quail, slaughter, remove quail hair and viscera, wash with clear water, and set aside;

[0020] (2) Dry the washed quail in a temperature-adjustable drying room. Start at 5°C, raise the temperature to 25°C at a rate of 1-2°C / h, then cool down to 15°C at the same rate, and cycle Let dry for 12 hours.

[0021] (3) Mix the mass ratio of 0.5 parts of vinegar, 0.2 parts of pepper, 1 part of ginger juice, 1 part of rock sugar, 2 parts of garlic juice, 2 parts of cooking wine, 2 parts of shallots, 5 parts of shiitake mushrooms, 1 part of tangerine peel, and 2 parts of table salt Stir evenly, put into the belly of the quail processed in step (1), and marinate for 1 hour at a temperature of 25°C;

[0022] (4) Mix the salt solution with a concentration of 10% and raw egg white in a mass ratio of 50:1, coat the surface of the quail, and wrap the quail with clean lotus leaves;

[0023] (5) Spread a layer of 2-4cm coarse salt on the bottom of the oven, place the q...

Embodiment 2

[0026] (1) Select fresh quail, slaughter, remove quail hair and viscera, wash with clear water, and set aside;

[0027] (2) Dry the washed quail in a temperature-adjustable drying room. Start at 5°C, raise the temperature to 25°C at a rate of 1-2°C / h, then cool down to 15°C at the same rate, and cycle Dry for 6 hours.

[0028] (3) Mix 2 parts of vinegar, 2 parts of pepper, 1.5 parts of ginger juice, 2 parts of rock sugar, 5 parts of garlic juice, 5 parts of cooking wine, 6 parts of shallots, 6 parts of shiitake mushrooms, 3 parts of tangerine peel, and 5 parts of table salt Stir evenly, put into the belly of the quail processed in step (1), and marinate for 2 hours at a temperature of 25°C;

[0029] (4) Mix the salt solution with a concentration of 5% and raw egg white in a mass ratio of 50:1, coat the surface of the quail, and wrap the quail with clean lotus leaves;

[0030] (5) Spread a layer of 2-4cm coarse salt on the bottom of the oven, place the quails neatly on the co...

Embodiment 3

[0033] (1) Select fresh quail, slaughter, remove quail hair and viscera, wash with clear water, and set aside;

[0034] (2) Dry the cleaned quail in a temperature-adjustable drying room. At 5°C, heat up to 25°C at a rate of 1-2°C / h, then cool down to 15°C at the same rate, and cycle Dry for 20 hours.

[0035] (3) Mix 3.5 parts of vinegar, 1 part of pepper, 2.5 parts of ginger juice, 3 parts of rock sugar, 4 parts of garlic juice, 2 parts of cooking wine, 5 parts of shallots, 8 parts of shiitake mushrooms, 2 parts of tangerine peel, and 8 parts of salt Stir evenly, put into the belly of the quail processed in step (1), and marinate for 1.5 hours at a temperature of 25°C;

[0036] (4) Mix the salt solution with a concentration of 2% and raw egg white in a mass ratio of 50:1, coat the surface of the quail, and wrap the quail with clean lotus leaves;

[0037] (5) Spread a layer of 2-4cm coarse salt on the bottom of the oven, place the quails neatly on the coarse salt, fill the s...

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Abstract

The invention provides a manufacture method of salt baked quail and relates to the quail processing field. The salt baked quail with delicious taste can be obtained through the variable temperature drying, salting, salt baking, cooling and packaging steps on the processed quail; the technical method of the manufacture method of salt baked quail is simple and suitable for industrial production for meeting market demand, any food flavorings and preservatives are not used, the salt baked quail has the characteristics of crisp and tender, good taste, great flavor and tender and slip based on that the special flavor and nutrition are guaranteed.

Description

technical field [0001] The invention relates to the field of quail processing, in particular to a method for preparing salt-baked quail. Background technique [0002] Quails are pheasants. Quail meat has the characteristics of sweet taste and flat nature. It can nourish the spleen and Qi, strengthen muscles and bones, diuretic and dehumidify; it not only contains a lot of protein, but also has less fat. It is used for spleen deficiency, weak Qi, fatigue, lack of food or diarrhea; malnutrition and malnutrition in children; edema due to spleen deficiency; liver and kidney deficiency, weak muscles and bones, weak waist and knees, etc. Quail meat can be fried, boiled in soup, etc. It is a good warming and tonic product. [0003] The traditional quail processing method is marinating, and the products obtained by this method often affect the taste due to the large amount of salt used and the inconsistent maturity of the finished product, so large-scale production cannot be reali...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L1/29A23L13/50A23L13/40A23L33/00
CPCA23L5/10A23L13/428A23L13/57A23L33/00A23V2002/00A23V2300/10A23V2300/38A23V2200/30
Inventor 王继国
Owner DALIAN LINGQIAN AGRI PROFESSIONAL COOP
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